Blueberry Cinnamon Rolls
I have a soft spot for cinnamon rolls. There are so many memories that I have with my best friends where cinnamon rolls were involved. When I bake and eat cinnamon rolls, it reminds me of the friendships and fun stories that I have gathered through the years. Not only does it satisfy my sweet tooth, but it also symbolizes many sweet moments in my life that I cherish.
I like to think outside of the box when it comes to flavor combinations. With so many places specializing in cinnamon rolls, it is clear that the possibilities are endless when it comes to making cinnamon rolls. You can really do a lot with them. In all honesty, I chose to make blueberry cinnamon rolls because I had a lot of blueberries in the fridge. As I was trying to figure out what to do with them, the idea struck me to combine blueberries and cinnamon rolls together. It was a new and novel idea for me as I had never seen it done before. I figured it would be worth a shot.
When you bite into these fluffy rolls, it’ll leave you speechless. Surprisingly, blueberries complement cinnamon. I know it sounds weird but trust me. It is FANTASTIC! I urge you to bake these puppies in your kitchen. You will not regret it.
What Makes Fantastic Blueberry Cinnamon Rolls
- Fresh blueberry preserves
- Believe me. Homemade is always the best. It makes a world of a difference. The blueberry filling adds a fresh and juicy flavor to this sweet dessert. I get it. It’s a hassle. But trust me, a premade blueberry jam simply doesn’t compare to homemade.
- Warm milk
- Warm milk creates an environment that allows your yeast to grow. Make sure that it is not too hot or too cold. 110 degrees Fahrenheit is the perfect temperature to help your dough rise.
- Warm up your cinnamon rolls before serving
- If you do not finish all of the rolls that you baked as soon as they get out of the oven, I would advise you to keep them in the fridge. Reheat the rolls by placing them into the microwave for 15 to 30 seconds. Warm cinnamon rolls are the way to go.
- Cream cheese glaze
- There is no better topping for cinnamon rolls than a cream cheese glaze. The cream cheese frosting adds a tangy flavor that cuts through the sweetness of the rolls. It’s a match made in heaven.
Blueberry Cinnamon Rolls
Ingredients
Dough
- 2 eggs room temperature
- 1 cup milk slightly warm
- 1 packet yeast
- 1 tsp salt
- 1/3 cup sugar
- 1/2 cup unsalted butter melted
- 4 1/2 cups all-purpose flour
Blueberry Filling
- 2 cups blueberries
- 1 tbsp lemon juice
- 1/4 cup sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp water
Cinnamon Sugar
- 4 tbsp unsalted butter melted
- 2 tsp cinnamon
- 3/4 cup brown sugar packed
Cream Cheese Glaze
- 4 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- 1 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
Instructions
Dough
- Mix warmed milk, melted butter, lightly beaten eggs, yeast, salt, and sugar
- Slowly incorporate the flour in batches. Attach a dough hook to your mixer and mix on low until a dough starts to form.
- Then, turn the mixer on medium and allow the dough to knead for 5 minutes.
- In a large mixing bowl, spray a thin coat of non-stick spray or coat with oil. Place the dough in the bowl and cover with a damp kitchen towel.
- Let the dough rise for one hour.
Blueberry Filling
- In a small saucepan over medium heat, mix lemon juice, sugar, corn starch, and water. Add the blueberries and heat until it starts to bubble and thicken.
- To prevent the blueberries from bursting, gently fold and mix as the filling starts to thicken. When the sauce coats the back of the spoon, pour the filling and allow it to cool.
Cinnamon Filling and Assembly
- Mix the cinnamon and brown sugar together. Set aside. Melt the butter in the microwave.
- Once the dough is done rising, roll the dough into a 24×12 inch rectangle on a flour surface. Use a pastry brush to brush on the melted butter.
- Sprinkle the cinnamon/brown sugar mixture until the rectangle is completely covered.
- Spread the blueberry filling on top of the brown sugar.
- Roll the dough on the shortest side and tightly. Go slow because this process can get very messy! Use a ruler to cut 12 equal cinnamon rolls
- Grease a 9×13 inch pan with butter. Place rolls into the pan and cover the rolls with a damp kitchen towel. Let the rolls rise for 30 minutes. Preheat the oven to 350 degrees Fahrenheit
- Bake for 30-35 minutes. When the tops of the rolls are lightly golden brown, remove them from the oven. Let the rolls cool for 15-20 minutes.
Cream Cheese Glaze
- In a mixer, beat the cream cheese and butter together until it is pale in color and fluffy. Add the powdered sugar in batches on a low mixing speed. Once all the sugar is added, switch to high and mix until smooth.
- Add in vanilla and milk and mix. Spread the glaze over the cinnamon rolls and serve.
Interested in more easy and delicious recipes to make from home? Check out my recipes here. Subscribe to my newsletter for regular updates whenever I add a new recipe.
Emily
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